Vegan Greek Lasagna

 

This is a different take on lasagna, with some tasty Greek flavors. Save this for a super easy dinner to make, and it makes plenty of leftovers. I especially love the tofu cheese sauce, it gives it a nice touch!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients
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16 oz pasta
2 tbsp vegan butter
1 red onion
1 large tomato
1 cup of dry lentils
10-12 oz vegan ground beef
3 garlic cloves
4 tbsp tomato paste
1 cup veggie broth
¼ tsp cinnamon
¼ tsp nutmeg
½ salt

Cheese Sauce:
10-12 oz tofu
1 cup unsweetened oat or almond milk
2 tbsp vegan butter
2 tbsp flour
½ cup water
½ cup of vegan parmesan or mozzarella
1 tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

This recipe is brought to you by: Ovation Public Speaking

Steps:
1. Pre-heat the oven to 400.
2. Boil 2 cups of water, and add the dry lentils. Cook until soft according to the package instructions.
3. Cook the pasta according to the instructions, and set aside.
4. Heat the vegan butter in a pot
5. Whisk in the flour one tbsp at a time
6. Slowly add the unsweetened almond milk, and keep whisking
7. Add the cheese, stir it in, and let it melt thoroughly
8. Add salt, cinnamon, and nutmeg.
9. Slowly add the ½ cup of water, and keep whisking
10. Add the cheese sauce to a blender with the tofu, and blend thoroughly.
11. Sautee the chopped onion, tomato, and garlic until soft.
12. Add the vegan ground beef and saute until cooked. Add the salt, cinnamon, and nutmeg.
13. Add the tomato paste, and mix thoroughly into the vegetables. Gradually add veggie broth until it forms a tomato sauce.
14. Add the cooked lentils to the tomato sauce.
15. Mix half of the cheese sauce in with the pasta. Then add the pasta to a baking dish.
16. Add the lentil beef sauce evenly on top of the pasta. Then add the remainder of the cheese sauce on top of the lentil beef sauce.
17. Bake for about 30 minutes.
18. Broil for 2-3 minutes to brown the top.